Preheat the oven to 400°F (200°C). In a mixing bowl, combine flour, baking powder, and sugar.

Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla until just combined.

Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round and place in a baking dish.

Bake for 15-20 minutes or until golden. Let cool.

In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened.

Remove from heat and stir in butter until melted. Let cool.

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar, continuing to beat until stiff peaks form.

Slice the shortcake in half horizontally. Spread lemon curd on the bottom half, then layer with macerated strawberries.

Top with the other half of the shortcake and spread meringue on top.

Bake in the oven at 350°F (175°C) for 10 minutes or until meringue is golden.